After posting the recipe a few weeks ago for the Praline Pecan Zucchini Bundt, I was perusing my collection of old issues of Simple and Delicious magazine. I came across this recipe for Coconut Brownies that used coconut pecan frosting in them just like the Pecan Praline Zucchini Bundt. Since I love the bundt, I had to give these brownies a try. Loved them!
I was concerned how they would turn out with the melted chocolate chips spread over the top, but it worked well. I just recommend cutting the brownies while the chocolate is still soft on top. I also love them with the chocolate still soft and the next day when the chocolate was crisp. I sprinkled some coconut on top just for the picture. Whip up a batch this weekend.
- FUDGE BROWNIE MIX (13-INCH X 9-INCH PAN SIZE)
- SOUR CREAM
- COCONUT-PECAN FROSTING
- SEMI-SWEET CHOCOLATE CHIPS
Real Mom Kitchen
- 1 package fudge brownie mix 13-inch x 9-inch pan size
- 1 cup 8 ounces sour cream
- 1 cup coconut-pecan frosting
- 2 eggs
- ¼ cup water
- 1 cup 6 ounces semi-sweet chocolate chips
- In a large bowl, combine the brownie mix, sour cream, frosting, eggs and water just until moistened.
- Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until center is set (do not overbake).
- Sprinkle with chocolate chips; let stand for 5 minutes. Spread chips over brownies to frost. Allow to cool. I recommend cutting the brownies while the chocolate is still soft on top. Yield: 2 dozen.